Fall is upon on us and that means baking season is here! Pumpkin, apple, pies, cakes, soups, casseroles, and all sorts of amazing dishes will be enjoyed at every day meals and special occasions.
And to celebrate the season I am going to be featuring a different recipe and a different blogger each Wednesday and Friday until we reach the holiday season. By that time you’ll have an arsenal of recipes for all of your holiday parties!
Because of my love of pumpkin and apple I have a cake that has both of them in it. It’s the best of both worlds! This pumpkin apple cake is sweet, dense, and delicious. It has rich pumpkin flavor with little bits of apple scattered throughout the cake. It’s the perfect end to a chilly fall day with a warm cup of chai… tea… coffee… or even warm spiced cider.
When I made the cake over the weekend I was going to leave it plain or just give it a dusting of powdered sugar and then my daughter stepped in. Cream cheese frosting was required to make it perfect. And just so you know, it was perfect. It added a little bit of extra… oohmp… to the cake.
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 cup apple sauce
- 1 can (15 ounces) pumpkin not pumpkin pie filling
- 1/3 cup apple cider or juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups peeled apples (finely chopped, about 2 medium)
- Preheat oven to 350°F.
- Spray a 13x9 or bundt pan with vegetable pan spray.
- In large bowl, beat eggs with electric mixer until they turn a light yellow color. Gradually add sugars, oil, apple sauce, pumpkin, cider, and vanilla; beat thoroughly.
- Sift flour, cinnamon, salt and baking soda together; add to egg mixture and mix well. Stir in apples.
- Pour into pan.
- Bake 55-60 minutes for a bundt pan and 35 - 40 for a 13x9 pan, or until toothpick inserted in center comes out clean. Let cool in pan 15 minutes. Remove from pan and cool completely on wire rack if you're using a bundt pan.
- When cool frost with your favorite cream cheese frosting or glaze.
If you wanted you could even use a couple of 9in cake pans and make this into a layer cake. But in the essence of time and ease I used a 13×9…. meaning I wanted to be able to eat it sooner rather than later.
Are you interested in guest posting and sharing your favorite fall recipe here? If so, I’d love to have you here with me so just email me or leave me a comment.
Make sure to come back and check out all of the incredible guests that will be sharing their favorite fall recipes with you!